Bhetki Fish Kalia with Potato

Name: Bhetki Fish Kalia with Potato
Cuisine: Indian
Ingredients: 4 pieces Bhetki/Barramundi/Asian Seabass; 1 potato cut into long wedges; 1/2 tablespoon ginger-garlic paste; 2 tablespoons onion paste; 1/2 tablespoon cumin seed paste/powder; 2 tablespoons grated tomato; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1/2 teaspoon sugar; 6 tablespoons mustard oil; 1 bay leaf; 1 cinnamon stick approx.2 cm long; 2 green cardamoms; 1/2 teaspoon garam masala powder; to taste Salt; 1 cup water; 1 teaspoon ghee/clarified butter

Geetanjali @cook_9671678

Calcutta, India

Bhetki fish Kalia is an age-old Bengali recipe. It is a delicacy in Bengal. Bhetki fish is also known as Barramundi or Asian Seabass. This is a very delicious recipe, which normally serves with piping hot steamed rice. Try this recipe the way I did you are going to love this. Ingredients required for this dish are mentioned below.

Geetanjali @cook_9671678

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Ingredients

4 piecesBhetki/Barramundi/Asian Seabass
1potato cut into long wedges
1/2 tablespoonginger-garlic paste
2 tablespoonsonion paste
1/2 tablespooncumin seed paste/powder
2 tablespoonsgrated tomato
1 teaspoonturmeric powder
1 teaspoonred chilli powder
1/2 teaspoonsugar
6 tablespoonsmustard oil
1bay leaf
1cinnamon stick approx.2 cm long
2green cardamoms
1/2 teaspoongaram masala powder
to tasteSalt
1 cupwater
1 teaspoonghee/clarified butter

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Steps

1

Take the fish pieces in a bowl and add 1/2 teaspoon of salt and 1/2 teaspoon turmeric powder. Now rub them well on both side of the fish pieces with the help of your hand. Cover and leave it for 1/2 an hour.
2

Now heat mustard oil in a pan. Add fish pieces. Fry them in medium flame till each side becomes slightly golden brown. Remove the fish from the pan. Remember not to over fry them.
3

Then in the same oil add sugar, bay leaf, cinnamon stick and green cardamom. Stir for few seconds. Add the potato wedges and fry for a minute or two in medium flame.
4

Now add onion paste and fry with the potato for 2 minutes. Add ginger-garlic and cumin paste and fry for another 1-2 minutes. Add grated tomato and at this point add salt, remaining turmeric powder, red chilli powder, and garam masala powder. Stir for 2 minutes. Add 1/4th cup water and stir till oil separates.
5

Add remaining water and fried fish pieces. Cover and cook for 6 to 7 minutes on medium to low flame.
6

Lastly, add ghee/clarified butter. Then serve.

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Geetanjali @cook_9671678

on December 05, 2017 16:11

Calcutta, India

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